Removal of bacteria and spores
Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. and spores of certain bacterial strains from the shell Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info.
In practice, bactofugation has proven to be an effective way of reducing the spore content of milk because its density is higher than that of milk.
The bactofugation separates the milk into a more or less bacteria-free fraction and a concentrate (bactofugate) containing most spores and bacteria.
This method is not necessary in hay milk cheese production and also not allowed.